Break up Angel Hair Pasta into small pieces “about” the size of the rice grains and set aside.
Put butter and olive oil into a pan, along with the onion and garlic. Saute until onion in translucent and garlic is fragrant.
Now add in the rice and saute until very brown.
Now add in: the pasta, chicken stock, salt, parsley, oregano, basic and pepper.
Bring to a boil, then reduce to simmer and cook for 18 minutes covered until all stock is absorbed.
Fluff with a fork and serve! (Note: It you don’t have any left after dinner, you know everyone liked it!)